Peach and Fennel Slaw
Ingredients
- 2 fennel bulbs—halved, cored and very thinly sliced on a mandoline
- 2 tablespoons Riesling vinegar or white balsamic vinegar
- Salt
- 2 peaches, thinly sliced
- 2 tablespoons flat-leaf parsley leaves
- 1 tablespoon small tarragon leaves
- Finely grated zest of 1 lemon
- Freshly ground black pepper
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